– In a medium saucepan, whisk together full fat coconut milk, unsweetened almond milk, organic maple syrup, organic vanilla extract, and a pinch of salt.
2. Thicken the mixture:
– In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of the cold plant-based milk to create a slurry.
– Add the slurry to the saucepan and whisk well.
3. Cook the mixture:
– Heat the mixture over medium heat, stirring constantly, until it thickens slightly (about 3-5 minutes). Do not let it boil.
– Remove from heat and let it cool to room temperature.
4. Churn the ice cream:
– Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
– If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 2-3 hours to break up ice crystals. 5. Freeze and serve:
– Transfer the churned ice cream to a lidded container and freeze for at least 4-6 hours, or until firm.
– Let it sit at room temperature for 5-10 minutes before scooping.
There’s more tips on the actual post.
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I just checked out the article and it sounds fantastic! Thx so much for sharing:)
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Vegan Vanilla Ice Cream Recipe (Homemade) Ingredients
– 2 cups of full-fat coconut milk (or organic cashew milk for a lighter option)
– 1 cup of unsweetened almond milk (or any plant-based milk)
– ½ a cup of organic maple syrup (or agave syrup, adjust to taste)
– 2 tsp of organic vanilla extract (or 1 vanilla bean, seeds scraped)
– 1 tbsp of cornstarch (or arrowroot powder, for thickening)
– Pinch of salt
Vegan Vanilla Ice Cream Recipe (Homemade) Cooking Instructions
1. Mix base ingredients:
– In a medium saucepan, whisk together full fat coconut milk, unsweetened almond milk, organic maple syrup, organic vanilla extract, and a pinch of salt.
2. Thicken the mixture:
– In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of the cold plant-based milk to create a slurry.
– Add the slurry to the saucepan and whisk well.
3. Cook the mixture:
– Heat the mixture over medium heat, stirring constantly, until it thickens slightly (about 3-5 minutes). Do not let it boil.
– Remove from heat and let it cool to room temperature.
4. Churn the ice cream:
– Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
– If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 2-3 hours to break up ice crystals. 5. Freeze and serve:
– Transfer the churned ice cream to a lidded container and freeze for at least 4-6 hours, or until firm.
– Let it sit at room temperature for 5-10 minutes before scooping.
There’s more tips on the actual post.
I just checked out the article and it sounds fantastic! Thx so much for sharing:)